Strawberry Lemonade Jam

Why You’ll Love This Recipe

Strawberry Lemonade Jam is a bright and refreshing spread that brings together the sweetness of ripe strawberries with the tangy zip of fresh lemon juice. Perfect for summer breakfasts, desserts, or gifting, this jam delivers a burst of fruity flavor in every spoonful. It’s easy to make and doesn’t require any fancy equipment, making it ideal for beginners and jam lovers alike.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberriesgranulated sugarlemon juicelemon zestfruit pectinwater

directions

Wash and hull the strawberries, then mash them with a fork or potato masher, leaving some chunks for texture.

In a large pot, combine the mashed strawberries, lemon juice, lemon zest, and fruit pectin.

Bring the mixture to a boil over medium-high heat, stirring constantly.

Once boiling, add the sugar all at once and return to a full rolling boil.

Boil hard for 1-2 minutes, stirring frequently to prevent sticking.

Remove from heat and skim off any foam from the surface.

Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace.

Wipe rims clean, seal with lids and bands, and process in a boiling water bath for 10 minutes if storing long-term.

Allow jars to cool completely at room temperature.

Servings and timing

This recipe yields approximately 4 half-pint jars.Preparation time: 20 minutesCooking time: 15 minutesCooling and sealing time: 2 hoursTotal time: 2 hours 35 minutes

Variations

Add a splash of vanilla extract for a sweet twist.

Mix in a handful of raspberries for a deeper berry flavor.

Use Meyer lemons for a more floral, less tart lemon taste.

Stir in some finely chopped mint leaves after cooking for a refreshing herbal note.

storage/reheating

Unopened jars of Strawberry Lemonade Jam can be stored in a cool, dark place for up to 1 year.Once opened, refrigerate and use within 3 weeks.This jam does not require reheating—serve straight from the jar.

FAQs

What type of strawberries work best?

Fresh, ripe strawberries at their peak season provide the best flavor and color.

Do I need to use pectin?

Yes, fruit pectin helps the jam set properly, especially with lemon juice involved.

Can I reduce the sugar?

Reducing sugar may affect the set and preservation; use low-sugar pectin if preferred.

Is this jam safe for canning?

Yes, if processed correctly in a boiling water bath, it is shelf-stable.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for flavor, but bottled works in a pinch.

Can I freeze the jam instead of canning?

Absolutely—pour into freezer-safe containers, leaving space for expansion.

Why is my jam runny?

It may not have boiled long enough or had the right pectin ratio. Let it sit overnight—it often thickens as it cools.

Can I double the recipe?

It’s best to make jam in smaller batches to ensure proper thickening.

Does this jam work as a cake filling?

Yes! Its bright flavor pairs beautifully with vanilla or lemon cake layers.

Can I add zest to increase lemon flavor?

Yes, lemon zest intensifies the citrusy notes without extra liquid.

Conclusion

Strawberry Lemonade Jam is the ultimate taste of summer in a jar—tangy, sweet, and sunshine-bright. Whether you spread it on toast, spoon it over yogurt, or use it in desserts, it’s a versatile and delightful way to preserve strawberry season. Once you try it, you’ll want to keep a jar on hand all year long.

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